Every year at Christmas time my mom would bake cookies and make a big batch of Chex mix. As an adult I try to keep as many family traditional alive as I can during the holidays but making Chex mix just wasn’t one…until now! I decided to create my own version and make a Grain-Free Snack Party Mix. Boy am I glad I did!
I haven’t cut all grains completely out of my diet but I have definitely limited them quite a bit. I, myself, have been working on some digestive issues (which I hope to share more about in a post in the future) and limiting grains has been one step in healing. My clients are often cutting back on grains too so I like to create more recipes for them to turn to when they need an alternative. Plus I just love when you get to create a mix and use your favorite ingredients. As a kid I remember having to pick out some of my not so favorite foods from my mom’s version. Feel free to switch up the contents of this snack party mix to suit your needs and desires. Even choose the favorites of someone you want to share a batch with, perhaps as a homemade holiday gift.
This is what is in my batch…
|Plantain chips were a must for me in my version. They are a great source of prebiotic, or good food for your healthy gut bacteria. The addition of potassium and fiber aren’t bad either. The perfect crunch element in place of cereal or pretzels. Make sure you get ones that only contain plantains, palm oil, and salt.
|Coconut flakes are always in my pantry. I use them to make coconut butter, coconut chips, or my low sugar snack clusters. They are full of healthy fats that support a healthy gut, brain, and hormones.
|Nuts are always traditionally found in snack mixes. Almonds, cashews, and pecans happened to be the ones that I had in my freezer. Yes I keep my nuts and seeds in the freezer (and you should too) to keep the healthy fats from going rancid. Walnuts, pumpkin seeds, sunflower seeds, peanuts, brazil nuts, hazelnuts, or macadamia nuts would also work well in this recipe. Pick your favorites!
If you make an amazing version I would love to know in the comments! Happy snacking!!
- 6 tablespoons grass-fed butter, ghee, or coconut oil
- 2 tablespoons Worcestershire
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 packages (4 ounces each) plantain chips
- 2 cups unsweetened coconut flakes
- 1 cup raw almonds
- 1 cup raw cashews
- 1 cup raw pecans
- Preheat the oven to 250 degrees F.
- Melt the butter or coconut oil in a small sauce pan over low heat.
- Add in the Worcestershire and spices to the butter and mix until incorporated.
- Add the plantains, coconut, and nuts to a 9x13 glass baking dish.
- Drizzle the butter mixture over the top and toss to coat.
- Bake in a 250 degree F oven for about 1 hour, tossing the mixture every 15 minutes.
- Allow to cool before serving.
- Store the mixture in an airtight contain for up to one week.